Bake the perfect pizza: you can make a real Italian pizza at home

  • Learn how to make Italian pizza at home using chef Piero Barone’s recipes

    Photo: shutterstock.com

    27. June

    in 2015
    / 06:00

    Authentic Italian pizza is second to none. No wonder it has strict rules – it must not be more than 35 cm in diameter, the thickness in the middle must not exceed one cm, it must be prepared by hand and baked in a wood-fired oven. You may not have it at home, but that doesn’t stop you from making pizza at home, says Piero Barone, head chef of the famous Prague restaurant Wine & Food, who also shared his secret tips.

  • photo: shutterstock.com

    Before diving into the pizza itself, you need to prepare a delicious tomato sauce that you will use as a base for the topping. Forget ketchup and tomato puree. Your pizza will never taste as good without homemade sugar. And besides, there is nothing difficult about it.

    For homemade sugo you will need:

    * 500 g canned pelate
    * 40 g of butter
    * 500 g of fresh tomatoes
    * 1 carrot
    * 1 onion
    * 1 stalk of celery
    * 2 to 3 tablespoons of olive oil
    * 1/2 bunch of fresh basil
    * salt and sugar to taste

    Method:

    Clean the tomatoes, carrots, onions and celery and cut them into small pieces. Heat the olive oil in a saucepan and sauté the vegetables. Add the tomatoes and simmer under the lid for about an hour, stirring occasionally. Then strain the sauce, throw the basil into the pan and cook for a short time. Finally, season with sugar and salt and soften with butter. Pour the finished sauce into jars, close and sterilize in a pot of water or in the oven. After cooling, refrigerate.

  • photo: shutterstock.com

    For one pizza you will need:

    * 110 g of grano tenero Italian farina flour
    * 5 g of salt
    * 10 g of extra virgin olive oil
    * 10 g of yeast
    * water as needed
    * flour for sprinkling the worktop

    In the sky:

    * 80 g of tomato sauce
    * 80 g canned tuna
    * 1/2 small zucchini
    * 2 circles of eggplant
    * olives to taste
    * 80 to 100 g of mozzarella
    * salt and ground pepper
    * fresh tomatoes
    * fresh rocket
    * oregano
    * olive oil

    Method:

    Mix flour with salt, add yeast, olive oil and a little water and make a smooth dough by hand. Depending on the thickness, add water or flour. Leave the dough to rise in a warm place for about half an hour.

    Then roll it out on a floured rolling pin or “pull out” with your hands in the shape of a round pancake. Transfer this to a tray lined with baking paper, brush with olive oil and tomato juice. Salt and pepper. Place sliced ​​eggplant and zucchini, tuna and olives on top.

    At the end, add mozzarella slices and bake in an oven heated to 200°C for about 12 minutes. Arrange fresh arugula and chopped fresh tomatoes on the baked and still hot pizza. Serve immediately.

  • Pizza with ham and mushrooms

    photo: shutterstock.com

    For 6 people you will need:

    * 500 g of Italian wheat flour grano tenero

    * 500 g of wheat flour Italian farina grano duro
    * 10 g of salt
    * 10 g of granulated sugar
    * 40 g of extra virgin olive oil
    * 25 g of yeast
    * water as needed (about 300 ml)
    * flour for sprinkling the worktop
    * grease for wiping sheet metal

    In the sky:

    * 150 ml of tomato sauce
    * 150 to 200 g of Parma ham
    * 4 to 5 mushrooms
    * 60 g of pickled artichokes
    * 150 g of mozzarella

    Method:

    Mix both types of flour with salt, add yeast, sugar, oil and a little water and make a soft, smooth dough by hand. Depending on its thickness, carefully add water or flour.

    Let the dough rise for about half an hour, then roll it out into a baking sheet (depending on the size of the sheet) and transfer it to a greased baking sheet. Spread the dough with tomato sauce, spread slices of Parma ham, peeled and chopped mushrooms, chopped artichokes and slices of mozzarella on it. Sprinkle dried oregano on top. Bake at 200°C for about 14 minutes.

  • photo: shutterstock.com



    For 1 pizza you will need:

    * 110 g of Italian grano tenero forte flour
    * 5 g of salt
    * 10 g of extra virgin olive oil
    * 10 g of yeast
    * water as needed

    In the sky:

    * 100 g tomato sugar
    * 50 g of mushrooms
    * 30 g of pickled artichokes
    * 50 g of dried ham
    * 100 g of mozzarella
    * oregano
    * extra virgin olive oil

    Method:

    Mix flour with salt, add yeast, olive oil and a little water and make a smooth and non-sticky dough. Depending on the thickness, add water or flour. Leave the dough to rise in a warm place for about half an hour. Then roll it out on a floured rolling pin or “pull out” with your hands in the shape of a round pancake. Transfer this to a tray lined with baking paper, brush with olive oil and tomato juice. Sprinkle with dried oregano and cover with slices of dried ham and mushrooms, pieces of artichoke and finally sliced ​​mozzarella. Sprinkle oregano on top and bake in an oven heated to 200°C for about 12 minutes.

  • Pizza with mozzarella and anchovies

    photo: shutterstock.com


    For 6 people you will need:

    * 500 g of Italian wheat flour grano tenero
    * 500 g of wheat flour Italian farina grano duro
    * 10 g of salt
    * 10 g of granulated sugar
    * 40 g of extra virgin olive oil
    * 25 g of yeast
    * water as needed (about 300 ml)
    * flour for sprinkling the worktop
    * grease for wiping sheet metal

    In the sky:

    * 150 ml of tomato sauce
    * about 24 anchovies
    * 200 g of mozzarella
    * oregano

    Method:

    On a rolling pin, mix both types of flour with salt and granulated sugar, add yeast, oil and a little water and carefully make a smooth dough with your hands. Depending on the thickness, add water or flour. Let the dough rise for about half an hour, then roll it out on a floured work surface (depending on the size of the sheet) and transfer it to a greased baking sheet.

    Brush the surface with tomato sauce and add anchovies, artichokes cut into pieces and slices of mozzarella. Sprinkle with dried oregano and bake in a well-heated oven for 12 to 15 minutes at 200°C. Preparation time: 20 minutes.

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